Makes about 3 cups (750 ml) PAIRS WITH MODELO ESPECIAL $17.29 Mexico 6619 6 × 355 ml PERSEPHONE COAST LIFE LAGER $14.79 BC Craft 196244 6 × 355 ml
½ tsp (2.5 ml) coriander seeds 1 lime, zest and juice ½ cup (125 ml) seeded Anaheim or poblano pepper cut into ¼-in (0.6 cm) dice ⅓ cup (80 ml) finely chopped fresh cilantro ¼ cup (60 ml) red onion cut into ¼-in (0.6 cm) dice 1 Preheat barbecue grill to high and lightly oil grill. 2 Grill pineapple, with barbecue lid up, for about 4 minutes per side, until well marked on both sides. Let cool, then dice into ⅓-in (0.8 cm) pieces. 3 In a bowl, toss diced tomatoes with salt, then transfer to a strainer set over a bowl. Drain for 5 minutes, then discard excess liquid. 4 In a food processor or blender, combine mezcal, chipotle peppers, adobo sauce, agave syrup, cumin, coriander and lime zest and juice. Purée until smooth. 5 Transfer mezcal mixture to a mixing bowl and add diced pineapples, tomatoes, Anaheim peppers, cilantro and red onions. Toss well and season to taste. It will be spicy at first, but flavour will mellow a bit if left to sit for a couple of hours. Serve with grilled fish, chicken or prawns, on a poke bowl or piled onto a pulled pork sandwich. Can be stored in an airtight container in refrigerator for up to 5 days.
Sizzling Salsas from page 48
INGREDIENT IN FANDANGO MEZCAL $54.99 Mexico 77821
SMOKY PINEAPPLE PICO DE GALLO ½ pineapple, peeled, cored and cut into 1-in (2.5 cm) slices 1 tomato, cut into ¼-in (0.6 cm) dice ¼ tsp (1 ml) salt, plus more to taste ¼ cup (60 ml) Fandango Mezcal 1 to 2 canned chipotle peppers, to taste, plus 1 tbsp (15 ml) adobo sauce from can 1 tbsp (15 ml) agave syrup or honey ½ tsp (2.5 ml) cumin seeds
CRAFTED WITH BC APPLES LOCALLY PRODUCED
NOBOATSCIDER.COM
142
116356
DRINK RESPONSIBLY
Powered by FlippingBook